Most of my recipes are family-friendly, and I would like to keep things that way; however, “in real life” most of the breakfasts I make are for me and me alone and maybe some of you out there are the same way. If so, this is a great single-serving dessert-for-breakfast kind of deal. You could easily multiply it, though. And feel free to make several smaller pancakes instead of one big one. There really are two eggs in this thing, so you’re getting a good amount of protein.

The inside of this pancake reminds me so much of the texture of pumpkin pie. Hence the name Pumpkin Pie Pancake. I like to leave mine on the under-done side (if you do this, I would suggest using farm-fresh eggs) to get even more pie-feel going on. Top this baby with butter and sugar-free syrup (make your own or buy some that is sweetened with a sweetener you are comfortable using), or use cream cheese, or peanut butter, or whatever you want. If you don’t intend on using any sweetened syrup on top of the pancake, I would suggest adding more sweetener to the pancake itself. The pancake you see here is pictured with my Pumpkin Spice Syrup.

Pair this with a Rooibos Latte and you’ve got some real fall flavors going on!

In a small bowl, whisk the eggs, pumpkin, and vanilla. Add the dry ingredients and stir well until combined.

Spray a small non-stick skillet with non-stick cooking spray and let it heat over medium heat. When the pan is hot, spoon in your pancake batter and spread it out into one big pancake that is still on the thick side. Let it cook for a couple minutes on one side, then flip it over and do the same on the other side. I like to leave mine slightly underdone on the inside (use farm fresh eggs if you intend to do that). When the pancake is done to your liking (you can test it with a toothpick), put it on a plate, slather it up with your toppings of choice, and dig in!

Notes

If you don't intend to eat this with any sweetened syrup on top, I would suggest adding more sweetener to the pancake.If you don't have oat fiber, try substituting protein powder or almond flour.

I wonder if the issue is because I am using an iPad… Different mechanism…usually I look for a pin it button at bottom of a post or below a pic or something similar. I will try finding a way, without resorting to pulling out hubby’s laptop. 😉

Delicious! Just made it for lunch. I topped it with a “frosting” of 1T softened cream cheese combined with 1 tsp butter, 2 tsp ground THM Sweet Blend and a splash of vanilla. Tasted like a pumpkin bar.

Thank you so much for creating this, Briana! I LOVE how there are two eggs in this thing, and that I was able to make two big or one ginormous pancake! Made this three times today (only one was for me! :P) and my mom and sister loved them. My sister couldn’t stop talking about how it tasted like a slice of pumpkin pie….heh heh. I had to make theirs with honey, because we are out of stevia and the only low-glycemic sweetener I have on hand now is stevia leaves I blended to a powder in our blender…Yeah, I’m desperate. I think I am going through withdrawal, I’m missing my stevia extract powder so much. Any suggestions on what else I could use as a sweetener until we buy more stevia would be highly appreciated, and my family will probably end up thanking you as well. I’m worried about what Carolyn-without-her-healthy-treats is going to be like! 😛 I have discovered that I like my skinny chocolate okay enough without it… am I weird? 🙂

Thank you again so much! I will totally be making this again soon. Ha ha, I feel like I say that every time I comment! 🙂

You never fail to make me smile. 😉 I’m so glad you and your family liked the pancakes. Wow…I totally pity you to be out of stevia extract powder. I hope you have more on the way. The way I see it, you have a couple options: 1) buy Truvia or xylitol/erythritol at a local store (Sam’s Club has packets of Truvia in bulk that we keep on hand for a few things), 2) use this as a good time to fast from sweets in general (it’s a good exercise-one that I should do myself), or 3) use honey for the time-being and call it an emergency? And if you live anywhere near Pickens, SC, I’ll run you some over. 😛 And yes, you are totally weird – as weird as I am, and that’s why I think you’re awesome.

Awww, you are so sweet! Sadly, I live in Illinois, about 600 miles away from you, so I guess that cancels out that idea. I would have also loved to get to meet you! 🙂 I might have my dad pick up one or two (OR FIVE!) boxes of stevia at Aldi, since there is one close to us. 🙂 Or I could be mature and fast from sweets…. I have tried that before, and it was pretty easy until I wanted to eat my greek yogurt and I was sitting there eating this sour stuff thinking, “This is not going to work!” 😛 I think I am going to go eat some skinny chocolate now… 🙂

WOW! My plan was to make one of these for my own breakfast, but my whole family LOVED them (including my autistic son who doesn’t seem to like anything that we eat)! I made the recipe SEVEN times this morning before I was done and yes, I DID get to eat one them too! I love the French toast in a bowl even more, but this was really great! Thanks for all your hard work sharing these recipes!

I just tried these pancakes yesterday, and are they ever good! Yesterday I made a double batch and shared them (I made 7 medium-small pancakes) with my husband and son. Today I made a double batch … and scarfed down half of them while leaving the other half to stick in the freezer for a quick-grab breakfast for those mornings when time is short. Although I enjoy the trim healthy pancakes from the book and I’ve made some almond flour pancakes that I also enjoyed, these are definitely the most like “normal” pancakes. And I love that they don’t take a lot of expensive flour so I feel like I can easily make them for my whole family. Thanks for the recipe!

Just made this for my after lunch treat. And Oh. My. Goodness. Thank you so much for your creative and delicious recipes. What a treat! I don’t feel like I have to skip out on anything when I get to eat treats like that. Again, thanks!

In this case I’d probably start by using the same amount of THM Baking Blend (4 T). If you make the pancake and find that it’s too wet for your liking (keep in mind that it’s meant to be the consistency of pumpkin pie), add an extra T next time.

First let me say, this recipe is amazing! I have made it twice. Once for myself and once for my daughter. I used sf Syrup, but had her use real maple syrup (more of a crossover for her). I thought I had read that your baking blend could be subbed for the flax and oat, but I can’t seem to find it again. Do you think it would sub out in equal amounts? Thanks so much!

I just made these again for one of my boys and my three girls (ages 4, 10, 12 & 14). They all had maple syrup with them and loved them. I did try subbing out equal amounts of your baking blend (before I read your comment), and it was a little soft and hard to turn, but I will definitely try again with 4 Tbsp mix. It just makes it easier for me, lol. Thanks so much! 🙂

Is oat bran the same as oat fiber? I have some oat bran, but wasn’t sure if I could use it. Also, would you know if oat bran goes bad? My package is unopened, but I can’t remember when I bought it…haha!

My newly diagnosed diabetic husband, who frowns at EVERYTHING!!!! diet, , actually liked these! He said he would eat them again. I have been doing THM for a lil bit, and they were soooo good! Thanks for this recipe! Definitely a keeper!

I had this for breakfast this morning. The only thing i did different was use pumpkin pie spice ( instead of cinnamon and cloves) I also added a cap of Sugar free pumpkin spice coffee syrup and served with sf pancake syrup and spray on whip cream – YUMMY was all I could say, made 4 pancakes out of it incase i had trouble flipping a giant one 🙂 I have frozen the rest of my can of pumpkin in 3 TBS measurements so i can enjoy this again and again and again!!

I made a waffle instead of the pancake with a few modifications and it was great. It was like eating pumpkin bread for breakfast. I substituted almond flour for the oat fiber, pumpkins pie spice for the cinnamon and cloves and added 2 T almond milk. I used Truvia for the sweetner. Awesome!